Orange Cocoa Cake
- 1/2 cup Hershey's cocoa
- 1/2 cup boiling water
- 1/4 cup (1/2 stick) butter or margarine, softened
- 1/4 cup shortening
- 2 cups granulated sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs
- 1 1/2 teaspoons plus 1/8 teaspoon baking soda, divided
- 1 cup plus 3 tablespoons buttermilk or sour milk, divided*
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon freshly grated orange peel
- 1/4 teaspoon orange extract
*To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup; use 1/2
teaspoon white vinegar plus milk to equal 3 tablespoons.
Orange Buttercream Frosting
- 2/3 cup butter or margarine, softened
- 6 cups confectioners' sugar, divided
- 2 teaspoons freshly grated orange peel
- 1 1/2 teaspoons vanilla extract
- 4 to 6 tablespoons milk
- Cake: Heat oven to 350 degrees F. Grease three 8- or 9-inch round baking
pans; line with wax paper.
- Stir together cocoa and water in small bowl until smooth; set aside.
- Beat butter, shortening, sugar, salt and vanilla extract in large bowl until
- Add eggs; beat well.
- Stir 1 1/2 teaspoons baking soda into 1 cup
buttermilk; add to butter mixture alternately with flour.
- Measure 1 2/3 cups batter into small bowl; stir in remaining 1/8 teaspoon
baking soda and 3 tablespoons buttermilk, orange peel and orange extract.
- Pour into one prepared pan.
- Stir cocoa mixture into batter; divide evenly between
remaining two prepared pans.
- Bake for 25 to 30 minutes or until wooden pick inserted in center comes
- Cool for 10 minutes; remove from pans to wire racks. Carefully peel off
wax paper. Cool completely.
- Place one chocolate layer on serving plate; spread with Orange Buttercream
- Top with orange layer; spread with frosting.
- Top with remaining chocolate layer; frost top and sides of cake.
- Orange Buttercream Frosting: Beat butter, 1 cup confectioners' sugar,
orange peel and vanilla extract in large bowl until creamy.
- Add remaining confectioners' sugar alternately with milk, beating to
Yield: 10 to 12 servings